(12) Patent Application Publication (10) Pub. No.: US 2012/ A1

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(19) United States US 2012O295003A1 (12) Patent Application Publication (10) Pub. No.: US 2012/0295003 A1 Daniel (43) Pub. Date: (54) FOOF FLAVOURING COMPOSITION Publication Classification (51) Int.

1 (19) United States US 2012O295003A1 (12) Patent Application Publication (10) Pub. No.: US 2012/ A1 Daniel (43) Pub. Date: (54) FOOF FLAVOURING COMPOSITION Publication Classification (51) Int. Cl. (76) Inventor: Leon Daniel, Thornhill (CA) A2.3L. I./22 ( ) (52) U.S. Cl /54 (21) Appl. No.: ,716 (57) ABSTRACT A food flavouring product for adding a sweet flavour to foods (22) Filed: May 11, 2012 and which contains a mixture of erythritol, inulin of chickory root, gum arabic, an extract of Stevia, and a compound Related U.S. Application Data selected from the group comprising ascorbic acid, and lactic acid, and citric acid, in a certain range of predetermined (60) Provisional application No. 61/457,693, filed on May proportions. Preferably the stevia extract is in the form of 16, rebaudioside-a, (Stevia glycosides).

FOOF FLAVOURING COMPOSITION 0001. This application is based on U.S. Provisional appli cation Ser. No.

2 FOOF FLAVOURING COMPOSITION This application is based on U.S. Provisional appli cation Ser. No. 61/457,693, Filed May 16, 2011, entitled Food Flavouring Composition, inventor Leon Daniel, the priority of which application is claimed. FIELD OF THE INVENTION 0002 The invention relates to an edible sweet-flavouring product for adding to various foods, and in particular to an edible, non toxic, non-allergenic, digestible, Sweetener fla Vouring. BACKGROUND OF THE INVENTION Adding sweet flavour to foods has been carried out with harmless, non-toxic, digestible natural products since biblical times. Honey was the main source Some herbal products also have a sweet flavour Since the development of the sugar cane industry, plant Sugar originating in the cane has been available. How ever, the extreme degree of processing to which cane Sugar is subjected, renders the refined product to some extent harmful Also, it can pass through the stomach and small intestine rapidly, with little digestion Such undigested cane sugar is believed to pass into the colon where it assists in proliferation of undesirable bac teria The principal valuable minerals present in the origi nal cane Sugar are removed in refining, and is known as molasses for which there are fewer markets, except as colour ing for certain foods and beverages Refined cane sugar seems to accumulate in body tissue. It seems to have a possible effect on the production of insulin. It may cause extreme fluctuations in blood Sugar Cane sugar, partly due to its almost universal use in many edible products, may be one factor in the cause oftooth decay. Refined Sugar varies in price, as do all commodities, and can have a significant effect on the price of the end product For example soda drinks are said to contain two pounds of refined Sugar in every case of twenty-four cans. Beverages Such as beer also contain large amounts of Sugar Pharmaceutical and health products often contain large proportions of Sugar, to render them more palatable to the consumer Variations in the price of sugarcanthus have a major effect on the cost of such products For all these reasons synthetic sugar substitutes of various kinds have been developed, and some are in very wide use. Such products when used as food additives, are fre quently promoted as being low in calories' when in fact they may cause the body to accumulate more weight, than if the same food products were Sweetened with natural cane Sugar. There is a growing concern amongst both health profession als, and consumers that Such Substitutes are not entirely free from undesirable side effects. Accordingly it is desirable to create a Sweetener product, which avoids the use of actual cane Sugars, but which is free from undesirable or damaging side effects, and is non-toxic, and harmless. BRIEF SUMMARY OF THE INVENTION Accordingly the invention provides a dry powder food flavouring product for adding a sweet flavour to foods and which contains a mixture of erythritol, inulin of chicory root, gum arabic, an extract of Stevia, and a compound selected from ascorbic acid, or lactic acid, or citric acid, in a range of predetermined proportions comprising 0016 Erythritol from 35.0% to 70.0% (0.017) Inulin from Chicory Root from 10.0% to 25.0% 001 Gum Arabic from 10.0% to 25.0% 0019 Stevia Rebaudiana Leaf Extract from 2.5% to.5% 0020 Compound selected from ascorbic and Citric and Lactic Acid from 0.3% to 1.5% 0021 Preferably the stevia extract will be as rebaudioside A, (Stevia glycosides) The various features of novelty which characterize the invention are pointed out with more particularity in the claims annexed to and forming a part of this disclosure. For a better understanding of the invention, its operating advan tages and specific objects attained by its use, reference should be made to the descriptive matter in which there are described preferred embodiments of the invention. DESCRIPTION OF A SPECIFICEMBODIMENT As explained above the invention provides a non toxic harmless flavouring product for adding a Sweet flavour to foods, with outside effects, The sweet-flavouring product contains the follow ing components: Ingredients: (0.025 erythritol, soluble food fibers (inulin of chicory root and acacia gum), Stevia leaf extract rebaudioside A (or Steviol glycosides with rebaudioside A SG-RSI) 2.97% and at least one compound selected from ascor bic acid, lactic acid, or citric acid Erythritol from 35.0% to 70.0% 0027) Inulin from Chicory Root from 10.0% to 25.0% 002. Gum Arabic from 10.0% to 25.0% 0029 Stevia Rebaudiana Leaf Extract Rebaudioside A20.95% from 2.5% to.5% 0030 Compound selected from Ascorbic and Citric and Lactic Acid from 0.3% to 1.5% 0031 Preferably the stevia extract will be as rebaudioside A, (Stevia glycosides) Erythritol ((2R,3S)-butane-1,2,3,4-tetraol) is Sugar alcohol (or polyol) that has been approved for use as a food additive in the United States' and throughout much of the world. It occurs naturally in some fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. It is 60-70% as Sweet as table Sugar yet it is almost non-caloric, does not affect blood Sugar, does not cause tooth decay, and is partially absorbed by the body, and is excreted in urine and feces. It is less likely to cause gastric side-effects than other Sugar alco hols due to its unique digestion pathway 0033 Gum arabic, also known as acacia gum, chaargund, chargoond, or meska, is a natural gum made of hardened sap taken from two species of the acacia tree; Acacia Senegal and

Acacia seval. The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Soma lia, although it has been historically cultivated in Arabia and West Asia.

3 Acacia seval. The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Soma lia, although it has been historically cultivated in Arabia and West Asia. Gum arabic, a complex mixture of polysaccha rides and glycoproteins, is used primarily in the food industry as a stabilizer. It is edible and has E number E414. Gumarabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various indus trial applications, including viscosity control in inks and in textile industries, although less expensive materials compete with it for many of these roles. Middle Eastern populations use the natural gum to make a chilled, Sweetened, and fla Vored gelato-like dessert Acacia gum's mixture of saccharides and glycopro teins gives it the properties of a glue and binder which is edible by humans. Other substances have replaced it in situ ations where toxicity is not an issue, as the proportions of the various chemicals in gum arabic vary widely and make it unpredictable. Still, it remains an important ingredient in soft drink syrups, hard gummy candies such as gumdrops, marshmallows, M&M's chocolate candies and edible glitter, a very popular, modern cake-decorating staple 0035) Inulins are a group of naturally occurring polysac charides produced by many types of plants. They belong to a class of fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other materials such as starch. Inulin is increas ingly used in processed foods because it has unusually adapt able characteristics. Its flavour ranges from bland to subtly sweet (approx. 10% sweetness of sugar/sucrose). It can be used to replace Sugar, fat, and flour. This is advantageous because inulin contains 25-35% of the food energy of carbo hydrates (starch, sugar). In addition to being a versatile ingredient, inulin has many health benefits. Inulin increases calcium absorption and possibly magnesium absorption, while promoting the growth of intestinal bacteria. In terms of nutrition, it is considered a form of soluble fiber and is some times categorized as a prebiotic. Due to the body's limited ability to process fructans, inulin has minimal increasing impact on blood Sugar, and unlike fructose is not insulemic and does not raise triglycerides, making it con sidered suitable for diabetics and potentially helpful in man aging blood Sugar-related illnesses. Stevia 0036 Stevia rebaudiana, commonly known as sweetleaf, Sweet leaf, Sugarleaf, or simply Stevia, is widely grown for its Sweet leaves. As a Sweetener and Sugar Substitute, Stevia s taste has a slower onset and longer duration than that of Sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations steviol glycoside extracts have up to 300 times the Sweetness of Sugar. 003 Stevia has a negligible effect on blood glucose, and is attractive as a natural Sweetener to people on carbohydrate controlled diets Ascorbic acid, citric acid and lactic acid are well known edible compounds, found many natural foods. Product Applications: Recommended as a natural multipurpose food addi tive for use in preparation of the traditional, functional and organic foods and natural health products to Sweeten the final products and improve the texture, consistency and fresh ness, and also to extend the shelf life of the product. Suggested Percentage: 0041 uct. 10% or less of the total weight of the finished prod Product Uses/Purposes: as a natural Sweetener to substitute for cane sugar and for synthetic Sugar Substitutes; as a texture and consistency improver and a fresh ness stabilizer of the finished product; 0044) as an extender of shelf life by decreasing a water activity of the finished product. Product Benefits: highly effective as a replacement for cane sugar and for synthetic Sugar Substitutes; 0046 provides natural sweetness; 0047 enhances and improves the taste and flavor of the finished product; 004 no undesirable aftertaste and bitterness; 0049 no chemical agents; 0050 improves texture and retains the freshness of the finished product for a long time; 0051 highly resistant to aggressive media: high tem perature, acidity, alcohols; 0052 not subject to fermentation by microorganisms; does not undergo to caramelization during baking or frying processes, resulting in improved appearance of the finished product which is lighter than the same prod uct in which cane Sugar is used; 0054 excellent flow ability of the mixture; may be added at any processing stage; 0056 is cold water soluble: 0057 extends the shelf life of the finished product: 0.05 helps to minimize intake of cane sugar and avoids intake of artificial ingredients thereby contributing to a healthy balance diet; 0059 safer for diabetics and can be used to sweeten foods to provide a Sugar-free diet; 0060 brings a rich source of soluble food fibers impor tant for a digestive health; 0061 can be used as part of a calorie reduced diet to achieve weight loss; 0062 reduces tooth decay due to cane sugars Experiments to determine an acceptable range of proportions have been conducted as follows: Experiment 1: We measured the following components by weight as follows: Erythritol 750 Inulin of Chicory Root 5 O Gum Arabic 70 15

4 0065. These components were blended in an electrical blender without the mixing devices inside (i.e. paddles, blades), with keeping the following steps and conditions: 1) the components were started to put into the blender in accordance with the principle-first add the Smallest amount; 2) all added components were mixed about 3-5 minutes by use a slow speed of the blender The dry blended compound was then tested by mix ing 1 g in a 250 ml of tea. The test could show the following: a) the taste was very excessively sweet and felt an undesirable bitter aftertaste and unfavorable lingering; b) at the same time, could felt sour taste; c) Some samples of tea were less Sweeter than other samples of the same tea, that means that the blending time by use a slow speed of the blender, should be more than 5 minutes The proportions of components were then changed. Experiment 2: 006 Same procedures and steps as for Experiment 1, except a mixing time 6- minutes. Erythritol 732 Inulin of Chicory Root 90 Acacia Gium 5 O The test could show the following: a) the taste was excessively sweet and felt an undesirable bitter aftertaste and unfavorable lingering; b) at the same time, could felt sour taste but less than in Experiment 1; c) Some samples of tea were less Sweeter than other samples of the same tea but better than in Experiment 1; that means that this blending time is better; d) an increasing of the amount of Inulin and Gum Arabic were positively influenced on the taste The proportions of components were then changed. Experiment 3: 0071 Same procedures and steps as for Experiment 1, Erythritol 730 Inulin of Chicory Root 95 Gum Arabic The test could show the following: a) the taste was more than sufficiently sweet and felt an undesirable bitter aftertaste and unfavorable lingering, but less than in Experiment 2: b) at the same time, could felt sour taste but much less than in Experiment 2: c) all samples of tea have been Sweeten equally than in Experiment 2: that means that the blending time -10 minutes by use a slow speed of the blender is enough to get an equality of the blending of components; The proportions of components were then changed. Experiment 4: 0074 Same procedures and steps as for Experiment 1, Erythritol 700 Inulin of Chicory Root 115 Gum Arabic (0075. The test could show the following: a) the taste was more than sufficiently sweet and felt an undesirable bitter aftertaste and unfavorable lingering but less than in Experiment 3: b) at the same time, the sour taste could felt a little bit; The proportions of components were then changed. Experiment 5: 0077 Same procedures and steps as for Experiment 1, Erythritol 6SO Inulin of Chicory Root 143 Gum Arabic (007. The test could show the following: a) the taste was more than sufficiently sweet but less than in Example 4, and felt an undesirable bitter aftertaste and unfa Vorable lingering but much less than in Experiment 4: The proportions of components were then changed. Experiment 6: 000 Same procedures and steps as for Experiment 1, Erythritol 450 Inulin of Chicory Root 25 Gum Arabic

5 001. The test could show the following: a) the taste was not sufficiently sweet and felt without a bitterness but with an unfavorable aftertaste than in Experi ment 5; 002. The proportions of components were then changed. Experiment 7: 003 Same procedures and steps as for Experiment 1, Erythritol 500 Inulin of Chicory Root 22 Gum Arabic 219 of PURE CIRCLE USA, INC. g The test could show the following: a) the taste was not sufficiently sweet and felt without a bitterness but with much less an unfavorable aftertaste than in Experiment 6: 005. The proportions of components were then changed. Experiment : I006 Same procedures and steps as for Experiment 1, Erythritol 557 Inulin of Chicory Root 190 Gum Arabic I007. The test could show the following: a) the taste was sufficiently sweet and felt without a bitterness and without any an unfavorable aftertaste than in the previous Experiments; use Citric Acid and/or Lactic Acid; at the same time, in the case of use Ascorbic Acid the taste was better than in the previous Experiments. 00. The proportions of components were then left un changed. The Technical and Technological Conditions: The particle sizes of the ingredients should be equal or approximately same. This condition should pref erably be kept because of more uniform the particle sizes of the ingredients distribution The Blender had no mixing devices inside (i.e. paddles, blades); it should be constructed on the principle of Drum Tumbler. At the same time, the Blender could have some paddles or stirring tools but only combined with the Grinder, including the Fluidized Paddle Blender. The Technological Steps and Instructions: Start to add first into the Blender the smallest amount of the ingredients. This condition must be kept because of more effective and equable of the mixing of the ingredients. 2. Mix all added ingredients about 5-10 minutes but no less than 5 minutes and no more than 10 minutes. This condition must be kept to prevent an insufficient or over mixing. The mixing time is depending on the kind of the blending system As a result of these experiments it has been deter mined that there are three main formulae based on the above formulation, namely: Version # Ingredients, 96 Min Max Erythritol 35.O 70.0 Inulin from Chicory Root 1O.O 25.0 Gum Arabic 1O.O 25.0 Stevia Rebatidiana Leaf Extract Rebaudioside A295% Citric Acid O Version H2 0094) Ingredients, 96 Min Max Erythritol 3S.O 70.O Inulin from Chicory Root 1O.O 25.0 Gum Arabic 1O.O 25.0 Stevia Rebatidiana Leaf Extract Rebaudioside A295% Lactic Acid O Version # Ingredients, 96 Min Max Erythritol 3S.OO Inulin from Chicory Root 1.O.OO 2SOO Gum Arabic 1.O.OO 2SOO Stevia Rebatidiana Leaf Extract Rebaudioside A295% 2.SO.50 Lactic Acid Citric Acid A particularly preferred formulation, suitable for most consumer tastes is as follows.

6 0101 Example 4 Fruit Filling Inulin from Chicory Root 10 Gum Arabic 10 Stevia Rebatidiana Leaf Extract Rebaudioside A 97% 5.5 Name of Citric Acid, or lactic acid or ascorbic acid O. Cherry (flesh) 6S.OO Water Kelp Extract Sweet-flavouring product S.OO Examples of Recipes using the sweet-flavouring Carrageenan 1O Pectin OSO product are shown below: Cherry flavor O.30 LocustBean Gum O Example 1 Xanthan Gum O.10 Citric Acid O.O3 Tea Drink O Name of HotWater 9.3 Tea (for example: black, green, or herb mixtures.) O.9 Sweet-flavouring product O Example 5 Sweet Bun Recipe O Name of All Purpose Flour Water Margarine 7.70 Example 2 Yeast (pressed) 1.60 Salt O.64 Coffee Drink Sweet-flavouring product O O Name of Hot Water 92. Coffee (powder) Sweet-flavouring product 6.19 O.93 (0103) Quality and Safety Characteristics ParameterName Unit Standard Tolerance Physical-chemical Parameters Example 3 Moisture % maximum 5.0% p Solubility 100% cold water soluble Mesh minimum 90% through US Herbal Tea No. 20 screen Precipitation (residue) none detected Appearance homogeneous, non-crystalline Color blanched almond to white Flavor Absent Taste Sweet, delectable, no after taste, no bitterness Name of Ph maximum 4.20 Sweetness approx times Sweeter Green Tea Leaves 3S.O than Sugar Blackcurrant Leaves 25.5 Total Soluble Food Fibers % SO Elder 16.5 Fructo-oligosaccharides (FOS) % SO Fruit Fennel.0 Erythritol % OO Rose Hip.0 Rebaudioside A (297% purity) % Sweet-flavouring product 6.5 Microbiological Parameters Blackcurrant flavor O.S QMAFAnM (TPC) CFU/g not >5.0 x 10' Yeast CFU/g not >100 Mold CFU/g not >100

7 -continued ParameterName Unit Standard Tolerance Total Coliforms negative in 0.1 g E. Coi negative in 1.0 g Pathogenics, including negative in 25.0 g Saimoneiia Listeria monocytogenes negative in 25.0 g The foregoing is a description of a preferred embodiment of the invention which is given here by way of example only. The invention is not to be taken as limited to any of the specific features as described, but comprehends all such variations thereof as come within the scope of the appended claims. What is claimed is: 1. A food flavouring product for adding a sweet flavour to foods and which contains a combination of erythritol, inulin of chicory root, gum arabic, an extract of Stevia, and a com pound selected from the group, comprising: ascorbic acid, lactic acid, and citric acid in the following range of predeter mined proportions, namely: Erythritol from 35.0% to 70.0% Inulin from Chicory Root from 10.0% to 25.0% Gum Arabic from 10.0% to 25.0% Stevia Rebaudiana Leaf Extract Rebaudioside A295% from 2.5% to.5% Compound selected from ascorbic and Citric and Lactic Acid from 0.3% to 1.5% 2. A food flavouring product as claimed in claim 1 wherein the stevia extract is in the form of rebaudioside-a, (stevia glycosides). 3. A food flavouring product as claimed in claim 2 wherein the compounds are in the following portions namely: Inulin from Chicory Root 10 Gum Arabic 10 A compound selected from the group comprising Citric Acid, or O. lactic acid or ascorbic acid 4. A food flavouring product as claimed in claim 3 wherein the components are in the following proportions namely: Inulin from Chicory Root 10 Gum Arabic 10 Citric Acid, O. 5. A food flavouring product as claimed in claim 3 wherein the components are present in the following proportions namely: Inulin from Chicory Root 10 Gum Arabic 10 Lactic Acid O. 10O.O 6. A food flavouring product as claimed in claim 3 wherein the components are in the following proportions namely: Inulin from Chicory Root 10 Gum Arabic 10 Citric Acid, 0.4 Lactic acid 0.4

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